Marinated Mushroom and Artichoke Salad

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 60
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 10.3g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 330mg
  • Calories from fat: 27%
  • Fiber: 4.2g
  • Calcium: 35mg

Ingredients

  • 1 (8-ounce) package whole mushrooms
  • 1 (14-ounce) can artichoke quarters, drained
  • 1/4 small red onion, vertically sliced
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons light olive oil vinaigrette (such as Ken's Steak House)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Preparation

  1. Cook mushrooms in boiling water 2 minutes. Drain and plunge into ice water; drain. Place mushrooms in a bowl. Add remaining 7 ingredients, tossing to coat. Cover and chill 8 hours.
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